When France meets Spain in the Basque country, some great food is born.   I discover that first when I travel to a Shepard’s School in the Pyrenees, learning to herd sheep and then make a delicious local cheese with their milk.   In Bilbao, I join a men’s cooking club, or Txoko, to make a comforting classic, Poulet Basque, a colorful, peppery chicken stew.  More chicken is on the menu when our culinary producer shows me her trick for weeknight Taiwanese Soy Sauce Chicken.  Basque or Taiwanese, these unfussy chicken dishes deserve a spot in your weeknight rotation